Pastry Cook

Job summary:

Responsible for the production of all baked goods, pastries and desserts (referred to as pastries) for the restaurant.

Essential functions:

Must be willing and able to:

• Perform a daily “walk through” inventory in order to prioritize product utilization
• Identify and communicate inventory and equipment needs to ordering manager
• Meet daily with executive chef to coordinate and ensure production standards
• Assist in the development and maintenance of pastry recipe books prescribing ingredients, product specifications, and portion sizes
• Assist in the development of dessert menus and items
• Produce pastries for the restaurant as well as for special functions
• Prepare ingredients needed for recipes of pastry items
• Prepare pastry items according to prescribed recipes
• Maintain food quality standards including consistency and presentation
• Coordinate proper food storage according to standing operating procedure
• Work dessert station on line when necessary
• Use equipment as prescribed in preparation of menu items
• Safely and efficiently use knives and other utensils necessary to complete preparation of menu items
• Operate functions of position alone and without assistance if necessary
• Maintain a clean and orderly work area to ensure safety
• Communicate problems to management immediately

Accountabilities:

Must be willing and able to:

• Review catering function agenda on a daily basis
• Confirm guest reservations with management to determine preparation quantities
• Maintain a well manicured appearance and persona that reflects the established image of the restaurant
• Be an active team player
• Follow supervisor’s instructions
• Work under more than average stressful conditions
• Make appropriate judgment calls under stressful conditions
• Assist servers in preparing appropriate presentation of pastry items
• Maintain clean and orderly work area throughout shift and leave it ready for business for the following shift
• Follow proper hand washing procedure (see sanitation article)
• Communicate with director of purchasing and product development when ordering an item not included in the weekly product report
• Review and update pastry item descriptions for service staff

Requirements

Qualification standards:

Prefer a minimum of 1-year pastry chef experience in a full service restaurant or the equivalent.

Must be willing and able to:

• Meet personal schedule requirements punctually
• Provide a clean, well-manicured persona that reflects the established image of the restaurant
• Safely transport containers which weigh up to 30 pounds
• Stand and/or walk for an entire shift
• Safely transport items to and from the kitchen on a slick and uneven surface and stairs where applicable
• Safely move about in all areas of the restaurant
• Work a variable and flexible schedule which may include nights, weekends and holidays
• Perform in limited physical space with variable ventilation, smoke and extreme temperatures

equal opportunity employer

Return to Search To Apply, chat with Ally on the right or Text Ally anytime at (972) 203-6224 Maggiano's Little Italy is proud to be an Equal Opportunity and e-Verify Employer.